ALMOND SPICE COOKIES

      Title: ALMOND SPICE COOKIES
  Categories: Cookies
       Yield: 1 Servings
  
       4 c  All-purpose flour
       3 ts Cinnamon
       1 ts Ginger
     1/2 ts Salt
       1 ts Baking soda
       1 c  Butter
       2 ts Instant coffee powder
     1/2 ts Almond extract
       1 c  Granulated sugar
       1 c  Dark brown sugar,*
       3 lg (extra) or jumbo eggs
      10 oz Slivered blanched almonds**
  
   * firmly packed ** (2 1/2 - 3 cups)
   
    These cookies go well with after dinner coffee or tea.
   
    In a bowl, sift together the flour, cinnamon, ginger, salt and
   baking soda and set aside.
   
    In a large bowl, cream the butter. Add the coffee, almond extract,
   granulated and brown sugars and beat well. Add the eggs one at a time
   until smooth after each addition. On low speed gradually add the
   sifted dry ingredients, scraping the bowl with a rubber spatula and
   beating only until the mixture is smooth. Gently mix in the almonds.
   
    Spread out two pieces of wax paper. place large spoonfuls of the
   dough lengthwise on each piece of paper to form heavy strips about
   10-11 inches long. Fold the long sides of the paper p against the
   dough and, pressing against the paper with your hands, shape each
   strip of dough into a smooth oblong 12 inches long, 3 inches wide,
   and about 1 inch thick. Wrap the dough in the wax paper.
   
    Slide a cookie sheet under both packages of dough and transfer them
   to the freezer or refrigerator for several hours or overnight. This
   slices best when dough is frozen solid.
   
    Preheat oven to 375ų. Unwrap one roll of dough at a time. Place
   dough on a cutting board. With a very sharp knife cut the dough into
   1/4-inch slices and place them 1 to 1 1/2 inches apart on an
   ungreased cookie sheet.
   
    Bake the cookies for about 10-12 minutes at 375ų. The cookies are
   done when they are slightly colored and spring back when lightly
   pressed with a fingertip.
   
   Yield: 4 dozen. Larry Rosenberg, author of Muffins & Cupcakes
   (published by The American Cooking Guild), Fairview, NJ.
   
      Randy Shearer
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